Honey-Poppy Seed Dressing Friday, Nov 16 2012 

I was looking for a good poppy seed dressing to go with a spinach salad and found the one below in a Betty Crocker Cookbook. It looked very simple, and I loved that it is sweetened with honey! I buy large quantities of local raw honey. 🙂  I love the simplicity of this recipe, and it tastes great! I’ll definitely be making this again and again.

Honey-Poppy Seed Dressing

1/2 cup oil
1/3 cup honey
1/4 cup lemon juice
1 Tbsp poppy seed

Mix all ingredients together and shake. Enjoy!

Romen Noodle Cabbage Salad Monday, Nov 12 2012 

This is one of my husband’s favourite salad. It’s pretty, a bit fancy, and easy to make! 🙂  When making this, add the dressing and noodles just before serving. As it sits, the noodles become soft. It’s best when crunchy, but leftovers never go to waste around here! 🙂


Romen Noodle Cabbage Salad

1 bag cabbage mix (I make my own: approximately 6 cups of chopped green and purple cabbage, and carrots)
2 bunches of green onions
1/2 cup slivered almonds (toasted 7-8 min. at 375F)
1/2 cup sunflower seeds
2 packages chicken Roman Noodles*, broken into small pieces
3/4 cup oil
1/2 cup sugar
1/3 cup vinegar
2 packages seasoning mix from noodles*

Toss first four ingredients together.

Mix oil, sugar, vinegar and seasoning packages together, pour over the first 4 ingredients and mix well.


*I stay away from MSG, which is included in roman noodle packages. So I use other plain minute noodles available in grocery stores, and use a Tbsp MSG-free chicken bouillon instead of the seasoning mix.

Making salad for a crowd! Monday, Nov 5 2012 




While I’m showing pictures of a time my husband and I made salad for a crowd (100 people), we do this on a small scale in our home regularly as well! I love having pretty salad waiting in the fridge, ready to eat. We eat more salad this way! It’s appealing to the eyes, and the tummy. 🙂 It lasts about 4-5 days in the fridge.

We made this salad back in March, when we put together a spaghetti supper fundraiser. We had no bowl big enough to make this much lettuce (10 heads of iceburg!), so we put a clean tablecloth on the table and had fun! 😀




First, get all your ingredients ready. Then spread the chopped up the lettuce on a clean table (on a smaller scale, we put it in a large bowl or large ziploc bag).

Next, you spread all your other veggies. Here, we had chopped up purple cabbage, grated carrots, as well as diced peppers (green/yellow/red/orange). These veggies make the salad so appealing to the eyes, and so much more fun to eat! Yet, it’s simple veggies to chop up and add. 🙂




Then you mix it all up and bag it. 🙂  On a small scale at home, we fill up a large ziploc bag full of ready-made salad this way. We use whatever veggies we have on hand, which usually means some carrots and purple cabbage as a basic (adds nice colour). Other veggies we’ve added is broccoli, cauliflower, and cucumbers. You don’t want to add any tomatoes as they will make the salad soggy and it will go bad faster. Sliced cucumbers also don’t last as long, so be careful if you add those.


This is a great way of preparing salad for a crowd, of just for your own family at home. My husband and I often prepare the salad together. It gives us a chance to talk, while preparing enough salad to last us several days. 🙂 A huge time saver!

Check out these yummy homemade salad dressings!

Voeller Salad Dressing (our favourite!)
Catalina Salad Dressing
Rachel’s Vinaigrette
Asian Salad Dressing


Secret Recipe Club: Coleslaw Monday, Sep 24 2012 

It’s Secret Recipe Club time again!! I always look forward to seeing which blog I’ll be assigned to. This month was a new experience! I was assigned to New Yorker by Heart which is a blog all in Dutch. I speak French, not Dutch, but thanks to google translate, I was able to browse around and find a yummy recipe. 🙂

I had some cabbage in the fridge and decided on the Coleslaw recipe, which looked yummy! And yup, we sure enjoyed it! 🙂  Thanks, New Yorker by Heart!


6-7 cups coleslaw mix: red and white cabbage (finely chopped), and carrots (coarsely grated)

2 1/2 Tbsp mayonnaise
2 Tbsp sugar
salt and pepper, to taste
2 tsp mustard
3/4 cup oil
1/4 cup vinegar

Combine mayonnaise, mustard, salt, pepper and sugar together. Whisk oil and vinegar in – until dressing is smooth.

Pour dressing over coleslaw and mix well. Cover and refrigerate for at least 4hrs (or, if you’re like me, it still tastes good done last minute!!!) 🙂





Tired of eating salad? Wednesday, May 23 2012 

When spring arrives, I’m always so eager to ditch some carbs and increase my intake of salads. It’s so fresh, and refreshing. I love it! I like to mix up a big bag full. I cut up lettuce, add shredded purple cabbage, grated carrots, and whatever other veggies were on sales, such as cauliflower, broccoli, green onions, sprouts, and cucumbers. I’m way more likely to eat salad during the day if I have a bag of pre-made “pretty” salad like that!

Now we’re nearing the end of May, and I confess I’m a little tired of salad. I don’t want to be, I want to continue to eat it though. My solution? Switch up the salad dressing! I make my own, and our absolute favorite is the Voeller Dressing (Vinaigrette). Changing the dressing really changes the taste of your salad, so the other day I mixed up a Catalina dressing, and yum! I’m enjoying salads all over again! 🙂

I wanted to highlight the salad dressing recipes I have on this site, for quick reference this summer! They’re all delicious, and such nice varieties!

Voeller Salad Dressing
Catalina Salad Dressing
Rachel’s Vinaigrette
Asian Salad Dressing

Rachel’s Vinaigrette Monday, Sep 19 2011 

We enjoyed this vinaigrette today on our salad. Our favourite this summer is still the Voeller Salad Dressing, but this one is a simpler salad dressing, that is just about as yummy! 🙂 We’ve been eating salads every day this summer, so it’s nice to vary up the dressings once in a while.

What is your favourite type of salad dressing? Is there one specifically you would like to learn to make at home, instead of purchasing from the store?

Rachel’s Vinaigrette

1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp honey
1/4 tsp salt
4 tsp basil
1 clove garlic

Blend all ingredients in the blender, enjoy!

Asian Salad Dressing Monday, Jun 20 2011 

This is my sister’s salad dressing. I love yummy homemade dressings, especially in the summer when we tend to eat way more salads. For a unique salad dressing twist, try this one!


Asian Dressing

(Yields about 2 cups)

1/2 oz ginger
1/4 medium onion, cut in quarters
3/4 cup oil
1/4 cup vinegar
1/2 cup soya sauce
1 tsp tomato paste
1/8 tsp lemon, juiced
1 tsp garlic, minced
1/2 cup water

Soak ginger in cold water before removing outer skin. Cut in chunks. Combine all ingredients in food processor and blend until smooth. Refrigerate.

Catalina Salad Dressing Sunday, Jun 5 2011 

This is a yummy salad dressing recipe from my sister. I love homemade salad dressings, completely made from ingredients I can pronounce! 🙂

Catalina Dressing

(Makes 2 cups)

1 cup oil
1/2 cup vinegar
2/3 cup ketchup
1 cup sugar
2 tsp salt
1 dash paprika
1/2 tsp chili powder
1/2 tsp celery seeds
1/2 tsp dry mustard
grated onions

Mix all ingredients in a blender. Refrigerate.

Shared at What’s Cooking Wednesday!

Voeller Salad Dressing Tuesday, May 17 2011 

We really love salads in this house, especially now that spring has come! I look forward to growing some in our own garden this summer. This is our favourite salad dressing for the time being. Josiah ate 3/4 of a head of lettuce when I first made it! It’s that yummy. 🙂  Enjoy!

Voeller Dressing (adapted)

3/4 cup olive oil
2 Tbsp soya sauce
2 Tbsp honey (I used agave)
2 Tbsp apple cider vinegar
1 Tbsp minced garlic
1 Tbsp thyme
1/2 tsp pepper
1/2 tsp dry mustard

Whisk all ingredients together. Stores very well in the fridge.

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